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Scrambled Eggs with Tomatoes

Heat one pint of tomatoes, and season with two teaspoons of Larkin Table Salt, one-eighth teaspoon of Larkin White Pepper, and two tablespoons of butter. When this is boiling, pour into it six eggs, slightly beaten. Cook until of a creamy consistency, stirring constantly, being sure that the mixture is stirred from the bottom. Serve on toast.